Serves about 8
1 pound claw crabmeat
2 (14 oz) jars artichoke hearts, drained and diced
3 jalapeno peppers, seeded and minced
1/4 pound butter
1/2 cup minced red onion
1/2 cup minced green bell pepper
1/4 cup minced red bell pepper
1/4 cup minced yellow bell pepper
1/2 cup thinly sliced green onions
1 T. minced garlic
2 cups mayonnaise
3/4 cup grated Parmesan cheese
11/2 T fresh lemon juice
1/4 cup Worcesterhire sauce
1 t. celery salt
Salt and pepper to taste
3/4 cup Itlalian breard crumbs
In a heavy-bottomed skillet, melt butter over medium-high heat. Add onions,
jalapenos, bell peppers and garlic. Satue 2-3 mintues or until vegtables are
wilted. Stir in artichokes and green onions, and cook for 3-5 mintues. Remove
from heat and cool to room temperature. Preheat oven to 375 degrees. In a large mixing
bowl, combine cooled vegtables, mayonnaise, cheese, lemon juice. Worcestershire, celery
salt, salt and pepper. Mix well, and gently fold in crabmeat. Transfer mixture to a buttered
ovenproof baking dish. NOTE: Before adding bread crumbs, feel free to refrigerate mixture
up to one day. Springkle top with bread crumbs. Bake 25-30 mintues or until golden
brown and bubbly. Serve with cut up vegtables, bread or chips.
1 pound claw crabmeat
2 (14 oz) jars artichoke hearts, drained and diced
3 jalapeno peppers, seeded and minced
1/4 pound butter
1/2 cup minced red onion
1/2 cup minced green bell pepper
1/4 cup minced red bell pepper
1/4 cup minced yellow bell pepper
1/2 cup thinly sliced green onions
1 T. minced garlic
2 cups mayonnaise
3/4 cup grated Parmesan cheese
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11/2 T fresh lemon juice
1/4 cup Worcesterhire sauce
1 t. celery salt
Salt and pepper to taste
3/4 cup Itlalian breard crumbs
In a heavy-bottomed skillet, melt butter over medium-high heat. Add onions,
jalapenos, bell peppers and garlic. Satue 2-3 mintues or until vegtables are
wilted. Stir in artichokes and green onions, and cook for 3-5 mintues. Remove
from heat and cool to room temperature. Preheat oven to 375 degrees. In a large mixing
bowl, combine cooled vegtables, mayonnaise, cheese, lemon juice. Worcestershire, celery
salt, salt and pepper. Mix well, and gently fold in crabmeat. Transfer mixture to a buttered
ovenproof baking dish. NOTE: Before adding bread crumbs, feel free to refrigerate mixture
up to one day. Springkle top with bread crumbs. Bake 25-30 mintues or until golden
brown and bubbly. Serve with cut up vegtables, bread or chips.
